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Рецепт Hereford Snails
by Global Cookbook

Hereford Snails
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Ингредиенты

  • 20 x Fresh snails
  • 3 x Carrots
  • 2 med Onions
  • 2 x Cloves garlic
  • 3 x Bouquet garni Grnd black pepper Salt
  • 1/4 pt Sherry
  • 8 ounce Slightly salted English butter
  • 4 ounce Fresh parsley
  • 3 x Cloves garlic
  • 8 x Shallots Salt White pepper White wine

Инструкции

  1. Blanch the snails in boiling water for 5 min. Remove, drain and leave to cold. Remove the snails from their shells and set aside. To make the stock, wrap the minced onions, garlic and carrots in a muslin bundle and add in to two pints of boiling water with the salt and pepper, bouquet garni and sherry.
  2. For the butter sauce: Soften the butter and finely chop the parsley, shallots and garlic. Mix well together with a little salt and white pepper.
  3. Fold in the white wine.
  4. Take a large clean snail shell, load with the snail meat then pack with the garlic butter.
  5. Place the snails on a baking tray and cook for 10-15 min at 175C or possibly gas mark 5. Watch to see when the sauce starts to bubble. At this stage turn off the oven and leave to stand for 1 minute before serving with crusty bread.